Marinated tomato salad with bocconcini

Cooking Salads Marinated tomato salad with bocconcini

Close your eyes and dream of Italy as you scoff this tomato salad.

Lables: Vegetarian Egg free Fish free Gluten free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Place tomato, oil, lemon rind and sugar in a bowl, and gently toss to combine. Season with salt and pepper. Cover with plastic wrap and place in the fridge for 6 hours or overnight to develop the flavours.
  2. Place the vinegar in a saucepan and bring to the boil over high heat. Reduce heat to low and simmer for 25 minutes or until reduced to about 160ml (2/3 cup) and vinegar is thick and syrupy (take care during the last 5 minutes as it's easy to burn the vinegar). Set aside to cool.
  3. Place tomato mixture on a serving platter. Top with bocconcini and sprinkle with basil. Drizzle with balsamic dressing to serve.

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8 ripe tomatoes, cut into thick wedges
1 x 500g pkt trussed yellow roma tomatoes, cut into thick wedges
125ml olive oil
1 tbsp finely grated lemon rind
1/2 tsp caster sugar
Salt & freshly ground black pepper
1 x 500ml btl balsamic vinegar
1 x 180g tub bocconcini, drained, torn in half
1/2 cup fresh basil leaves

Adv

Autors
Preparation time
5
Cooking time
25
Difficulty
Medium
Serves
12 people
Method
Baking
Category
Salads
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